Prepare this cheesy, creamy Mashed Potato Squash recipe for a lightened-up alternative to traditional mashed potatoes. This potato-like winter squash is roasted until tender, combined with cream cheese and butter, then mashed until silky smooth.
Mashed potato squash is a lesser-known winter squash from the acorn squash family, also known as white acorn squash. It’s the same shape and size as acorn squash, but when cooked, it tastes and looks like mashed potatoes!
While it doesn’t taste EXACTLY like mashed potatoes, after adding cream cheese and butter it becomes very similar to a classic mashed potato recipe.
- Why you'll love this recipe
- Does mashed potato squash taste like mashed potatoes?
- Equipment needed
- How to cut mashed potato squash
- How to roast mashed potato squash
- How to make this mashed potato squash recipe
- Expert tips
- Recipe variations
- How to store, freeze, and reheat
- Frequently asked questions
- Side dish recipes you might also like
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Why you'll love this recipe
- Flavor - Mashed potato squash is mild-tasting compared to butternut or regular acorn squash. Roasting brings out the savory, rich, earthy flavors!
- Texture - After the squash is cooked, it becomes creamy, fluffy, and tender.
- Healthy - Mashed potato squash has significantly fewer calories and carbs than white russet potatoes.
- Versatile - Jazz up this cooked squash however you please! Try adding different types of cheese, fresh herbs, sour cream, or heavy cream.
Does mashed potato squash taste like mashed potatoes?
Mashed potato squash tastes like a cross between mashed potatoes, winter squash, and cauliflower. It’s not as starchy as Russets or Yukon Golds but has a very similar look and texture. It’s delicious on its own or mixed with regular potatoes.
- Mashed potato squash - Look for firm, bright white, medium-sized squash without soft or brown spots. This recipe calls for one squash, which will serve four people. Make sure you double or triple the amount of squash if you’re feeding a crowd!
- Whole milk makes the squash smooth and creamy. Substitute with heavy cream or half and half.
- Cream cheese - Bring the cream cheese to room temperature to allow it to soften. This will make it easier to incorporate into the mashed squash. Use cream cheese from a brick, not anything processed from a container.
- Salted butter - Allow the butter to come to room temperature before adding it to the mashed squash mixture. Unsalted butter is also acceptable; just adjust the added salt to taste.
- Garlic powder - Adds savory, earthy flavors.
- Kosher salt enhances the overall flavor of the dish. Use more or less to taste.
- Black pepper - Just a pinch of black pepper is all you need!
Roast the squash on a small baking sheet. Line the baking sheet with aluminum foil or parchment paper for easier cleanup.
Using a large, sharp chopping knife when cutting open winter squash is also very important. The hard, tough skin can be challenging to cut through. A large chopping knife will give you more control over the squash and help to prevent any injuries.
How to cut mashed potato squash
- Place the squash on a large cutting board, then slice off the top end with the stem.
- Turn the squash over so it easily balances on the flat, stable, cut end.
- Use a large chopping knife to cut through the squash length-wise, from top to bottom.
- Open up the squash and scoop out any seeds and fibrous strands.
How to roast mashed potato squash
- Cut the squash open and scoop out any seeds on the inside.
- Place both halves cut side down on a small baking sheet.
- Roast in the oven at 350°F until soft and tender, about 40 minutes.
How to make this mashed potato squash recipe
- Roast the squash until tender.
- Scoop into a bowl.
- Combine the cooked squash with the remaining ingredients.
- Stir until smooth, serve immediately, and enjoy!
Step 1: Preheat your oven to 350°F. Cut the stem off the squash, then cut the squash in half length-wise. Scoop any guts and seeds out using a large spoon.
Step 2: Place the squash halves cut side down on a small baking sheet.
Step 3: Roast until soft and tender, about 40 minutes.
Step 4: Once cool enough to handle, use a metal spoon to remove the cooked squash from the rind. Transfer the cooked squash to a small mixing bowl and mash the squash until smooth.
Step 5: Add the cream cheese, milk, butter, garlic powder, salt, and pepper to the mashed squash.
Step 6: Mix until the ingredients are well incorporated, smooth, and creamy.
Serve while the creamy mashed potato squash is warm and fresh, and enjoy!
- Place the squash cut side down for tender, soft, cooked squash without burnt edges. The squash will still develop a deep, caramelized flavor this way.
- Ensure your cold ingredients are at room temperature before adding them to the cooked squash. This will allow the ingredients to be incorporated more effortlessly.
- Microwave your whole squash for easier slicing. Microwave the squash for 2-3 minutes to soften. It should be much easier to cut open after that.
Add any of your favorite mashed potato additions to roasted mashed potato squash! Fresh herbs such as parsley, chives, and green onions add bright and bold flavors. Heavy cream and sour cream provide a rich and creamy texture. Whole roasted garlic cloves would be to die for!
How to store, freeze, and reheat
How to store: Store leftovers in a glass, airtight container in the refrigerator for up to 3 days.
How to freeze: Allow the creamy squash to cool completely, then transfer it to a plastic freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator. Freezing may change the texture slightly.
How to reheat: Reheat leftover squash in a saucepan over low heat. If needed, add a splash of milk to bring it back to the creamy, smooth texture.
Frequently asked questions
Yes, white acorn squash is also known as mashed potato squash.
Mashed potato squash has fewer carbs per serving than mashed russet potatoes. According to the USDA website, acorn squash has less than 9 carbs per 100-gram serving, while russet potatoes have about 18 grams of carbs per 100-gram serving.
Yes, the squash skin is edible, but that doesn't mean you should eat it. The outer rind can be tough, chewy, and stringy.
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